Description
This Honey Garlic Shrimp Sheet Pan Recipe is a quick, flavorful, and easy-to-make meal perfect for busy weeknights. Featuring tender shrimp roasted alongside crisp green beans, coated in a sweet and savory honey garlic sauce, this dish offers a healthy balance of protein and veggies with minimal cleanup thanks to sheet pan cooking. The sauce glaze adds a glossy finish that enhances every bite, complemented by optional garnishes like green onions, red pepper flakes, and sesame seeds.
Ingredients
Scale
Shrimp and Marinade
- 1 lb. fresh or frozen raw shrimp, peeled and deveined (thawed if frozen)
- ½ cup coconut aminos
- â…“ cup honey
- 6 garlic cloves, minced (about 2 tablespoons)
- Juice of ½ lemon (about 1½ tablespoons)
Vegetables and Seasoning
- ¾ lb. (12 oz) fresh green beans, ends trimmed
- 1 tablespoon toasted sesame oil
- ¼ teaspoon coarse salt
- ¼ teaspoon black pepper
Sauce Glaze
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
Garnishes (Optional)
- 2 green onions, sliced on the bias (green parts only)
- Pinch of red pepper flakes
- Pinch of sesame seeds
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400℉ (204℃). Line a large baking sheet with parchment paper to prevent sticking and enable easy cleanup.
- Make the Honey Garlic Sauce: In a bowl, whisk together the coconut aminos, honey, minced garlic, and lemon juice until the honey is completely dissolved, forming a smooth marinade and sauce base.
- Marinate the Shrimp: Pour half of the prepared sauce over the shrimp and toss well to coat evenly. For deeper flavor, marinate the shrimp in the refrigerator for 30 minutes up to 24 hours.
- Prepare and Roast Green Beans: Toss the trimmed green beans with toasted sesame oil, coarse salt, and black pepper. Spread the green beans evenly on the prepared baking sheet and roast in the preheated oven for 12 minutes until tender but still crisp.
- Add Shrimp to the Baking Sheet: Remove the baking sheet from the oven and push the roasted green beans to one side. Using a slotted spoon, add the marinated shrimp to the other side, discarding any excess marinade to avoid sogginess.
- Roast Shrimp and Green Beans Together: Return the baking sheet to the oven and roast for an additional 8–10 minutes, depending on shrimp size; smaller shrimp will cook faster. Cook until shrimp are opaque and cooked through.
- Make the Sauce Glaze: Meanwhile, pour the reserved half of the sauce into a small saucepan and heat over medium-high heat until it starts to simmer. In a small bowl, whisk the cornstarch with 2 tablespoons of water to make a slurry, then slowly whisk it into the simmering sauce. Stir occasionally and continue cooking for 2–3 minutes until the sauce thickens to a glaze consistency.
- Toss and Serve: Transfer the cooked shrimp and green beans to a large serving bowl. Pour the thickened honey garlic glaze over the top and toss well to coat evenly. Garnish with sliced green onions, red pepper flakes, and sesame seeds as desired. Serve immediately with rice for a complete, satisfying meal.
Notes
- Marinating shrimp longer (up to 24 hours) intensifies flavor but can also affect texture; avoid over-marinating.
- Use parchment paper or a silicone baking mat to avoid sticking and speed cleanup.
- Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
- Serve with steamed rice, quinoa, or cauliflower rice to make it a full meal.
- Use fresh shrimp if possible; thaw frozen shrimp completely for even cooking.
